Thai Cucumber Sauce Nam Chim Taeng Kwa Recipes

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THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA)



Thai Cucumber Sauce (Nam Chim Taeng Kwa) image

Make and share this Thai Cucumber Sauce (Nam Chim Taeng Kwa) recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 6

1/2 cup rice vinegar
1/4 cup water
1/2 cup sugar
1 teaspoon salt
1 cup cucumber, peeled,seeded,and thinly sliced
3/4 teaspoon cayenne pepper

Steps:

  • Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
  • Bring to a boil and remove from heat.
  • Allow to cool.
  • Pour over cucumber, and sprinkle cayenne pepper on top.
  • Serve.

Nutrition Facts : Calories 325.5, Fat 0.3, SaturatedFat 0.1, Sodium 1863.3, Carbohydrate 83.6, Fiber 0.7, Sugar 81.4, Protein 0.7

THAI SPRING ROLLS (PA PIA)



Thai Spring Rolls (Pa Pia) image

Crispy and delightful, always a treat to have with other Thai courses. Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 tablespoons vegetable oil
4 cloves chopped garlic
4 tablespoons chopped fresh cilantro
1 (6 1/2 ounce) can crabmeat, drained
1 lb ground pork
2 eggs, beaten
1 cup shredded carrot
1 small onion, finely chopped
2 tablespoons fish sauce
1 teaspoon pepper
2 teaspoons sugar
1 teaspoon salt
1 (3 1/2 ounce) package cellophane noodles
1 (25 count) package egg roll wraps
1 egg yolk, mixed with
1 tablespoon water
vegetable oil (for frying)

Steps:

  • Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
  • In small frying pan, stir-fry garlic and cilantro for a few seconds.
  • Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
  • Separate spring roll wrappers.
  • Place a wrapper with one pointed edge toward you.
  • On each corner, put a little of the egg mixture to seal edges of the spring roll.
  • Put 2 tbsp of the meat mix 1/3 of the way down.
  • Fold the closest edge over, then the right and left sides, then roll closed.
  • Place rolls seam side down until ready to fry, not letting them touch each other.
  • Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
  • Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).

MARINATED CUCUMBERS WITH A THAI TWIST



Marinated Cucumbers With a Thai Twist image

While making another cucumber recipe, I started playing around and ended up with this. I served it with Chicken satay and sticky rice and it was a hit :)

Provided by skyra

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 large English seedless cucumbers, thinly sliced (3 medium)
1/2 medium onion, finely chopped
4 garlic cloves, finely chopped
1/2 jalapeno pepper, finely chopped (or birdseye pepper)
1 tablespoon cilantro, finely chopped
1 cup white vinegar
1 1/2 tablespoons white sugar
fresh lime juice, a squeeze

Steps:

  • Mix all ingredients together in a large mixing bowl.
  • Let sit in fridge for at least 2 hrs, preferrably overnight before eating.

Nutrition Facts : Calories 32, Fat 0.1, Sodium 3.6, Carbohydrate 6.6, Fiber 0.6, Sugar 4.1, Protein 0.7

NAM JIME ARJAD (THAI CUCUMBER CHILI SAUCE)



Nam Jime Arjad (Thai Cucumber Chili Sauce) image

This delicious recipe is from a local Thai restaurant. This is served as a side dipping sauce, most usually with Satay Sauce.

Provided by Member 610488

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

1 medium cucumber
6 medium shallots
4 Thai red chili peppers
8 tablespoons sugar
1/4 teaspoon salt
1 chicken bouillon cube
2/3 cup white vinegar
2/3 cup water

Steps:

  • Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic).
  • Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes.
  • Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.

Nutrition Facts : Calories 297.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 682.7, Carbohydrate 69.9, Fiber 2.1, Sugar 58.3, Protein 3.7

THAI HOT SAUCE (NAM PRIK)



Thai Hot Sauce (Nam Prik) image

From the California Culinary Academy's Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.

Provided by mersaydees

Categories     Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

2 tablespoons hot water
2 tablespoons Thai fish sauce
4 tablespoons lime juice
1 1/2 tablespoons sugar
2 teaspoons garlic, finely minced
2 teaspoons green onions, finely minced

Steps:

  • Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
  • Add green onion.
  • Serve in a shallow dipping bowl.

Nutrition Facts : Calories 221, Fat 0.2, Sodium 5660.5, Carbohydrate 54.9, Fiber 0.9, Sugar 42.7, Protein 5

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